Vegetable of the Week: Carrot pt. 2

– The most commonly eaten part of a carrot is the taproot, although the greens are sometimes eaten
– The wild ancestors of the carrot are likely to have come from Persia (regions of which are now Iran and Afghanistan), which remain the centre of diversity of the wild carrot
– Carrot seeds have been found in Switzerland and Southern Germany dating to 2000–3000 BC
– The plant appears to have been introduced into Europe via Spain by the Moors in the 8th century
– Cultivated carrots appeared in China in the 14th century, and in Japan in the 18th century
– European settlers introduced the carrot to Colonial America in the 17th century
– Carrots are useful companion plants for gardeners
– The pungent odour of onions, leeks and chives help repel the carrot root fly, – Other vegetables that team well with carrots include lettuce, tomatoes and radishes, as well as the herbs rosemary and sage
– Carrots thrive in the presence of carraway, coriander, chamomile, marigold and Swan River daisy
– If left to flower, the carrot attracts predatory wasps that kill many garden pests
– Carrot is one of the ten most economically important vegetables crops in the world
– The rate of increase in the global production of carrots has been greater than the world’s population growth rate, and greater than the overall increase in world vegetable production

Candied Carrots

Candied Carrots
Makes 4 servings

1 pound carrots, cut into 2 inch pieces
2 tablespoons butter, diced
1/4 cup packed brown sugar
1 pinch salt
1 pinch ground black pepper

1. Place carrots in a pot of salted water.
2. Bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. Do not cook the carrots to a mushy stage!
3. Drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan.
4. Stir in butter, brown sugar, salt and pepper.
5. Cook for about 3 to 5 minutes, until sugar is bubbly.
6. Serve hot and enjoy!


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